These amazing gluten-free sourdough rolls are the perfect recipe to try if you’re using your GF sourdough starter for the first time. They are a little less intimidating than a larger loaf plus they are fun to make! Watch the short How-To Video to help you!
Gluten-Free Sourdough Rolls
The gluten-free sourdough rolls with GF sourdough starter is wonderful for anyone interested in creating a homemade wild yeast version.
Ingredients For This Recipe
To make the GF sourdough version of the dinner rolls you will need:
- light buckwheat flour
- white rice flour (not sweet rice flour)
- brown rice flour
- tapioca flour/starch (or arrowroot)
- potato starch (not potato flour)
- seed or nut flour (sunflower, pumpkin, almond meal/flour if not allergic)
- whole psyllium husk
- coconut palm sugar
- sea salt
- GF sourdough starter (brown rice starter is great)
- hemp milk (homemade is best)
Gluten-Free Sourdough Starter
If you don’t have a GF sourdough starter yet, I have many videos on YouTube to help you and even a few recipe posts to help you along the way.
- GF Sourdough Starter
- Sorghum Sourdough Starter (perfect if you can’t consume rice flour)
- Easiest GF Sourdough Starter (smaller portion)
Questions Before You Start?
The best way to ask your recipe questions is in the comments of this post (scroll to the bottom) or in the Facebook group.
The group is a great place to ask your allergen-friendly baking questions, get tips, inspiration and share recipes! Join our amazing and friendly Gluten-Free Vegan Baking by Fresh is Real Facebook Group!
To make the dinner rolls you will need the following: Large mixing bowl, sifter, measuring cups/spoons, kitchen scale, spoon, soft spatula, bench scraper (opt), muffin tin, sharp kitchen knife/bread lame, baking sheet, unbleached parchment paper.
How to Make the Rolls
To make the gluten-free sourdough rolls, you will combine the ingredients in a large mixing bowl, sifting the dry ingredients first. Mix the dry ingredients in the bowl before adding the wet ingredients. Mix everything very well and let the dough rise for a couple of hours.
Next, you will want to divide the dough into 8 or 10 for smaller rolls and shape them (watch the video for help). The dough rolls will need to rise for another 4 hours. This step is important to create the best texture. Baking them too soon could result in a denser crumb.
Preheating the oven to ensure that it is nice and hot is ideal when baking any bread recipe. Once ready, bake the rolls for about 25 minutes and then flip them over, if you wish, for a few more minutes. Cool completely on a wire rack before you enjoy one!
The detailed step-by-step instructions are below in the recipe card.
When Do I Add the Psyllium Husk?
In this sourdough version, I add the psyllium husk to the dry ingredients. Both methods work!
Consider trying the dry method first. That means sifting, combining and mixing all the dry ingredients well before adding the liquids. Mixing is very important, so don’t skip that step!
Next time, you could try mixing the whole psyllium husk into the wet ingredients. Again, once the psyllium is added to the water, make sure to whisk or mix everything very well right away, so it doesn’t get clumpy. Once ready, you would basically add the gel to the dry ingredients.
What to Expect
With the gluten-free sourdough rolls, you can expect a delicious soft homemade dinner roll that you can enjoy fresh with a buttery spread. Leftovers can be warmed up a little or even toasted. I love a good roll with some jam!
At times—don’t laugh—I will slice one roll into 3 slices. I toast each slice and keep two to make a sandwich and one slice for dessert with seed butter and maple syrup. SO GOOD!
Springtime is when I bake with a lot of freshly made Canadian maple syrup! These GF Vegan Maple Cookies are crispy and the best with a cup of your favourite warm beverage. Perfect sweet biscuits!
More GF Vegan Baked Treats
Did You Make This Recipe?
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This GF sourdough version of yummy bread rolls is based on the original Soft Gluten-Free Dinner Rolls recipe. The only difference is for this recipe, you omit the active dry yeast and replace it with 1/2 cup of active GF sourdough starter. A brown rice flour starter is perfect. Also, in the gluten-free (also egg-free) sourdough rolls, I recommend increasing the whole psyllium husk to 3 tablespoons.
- 1 cup light buckwheat flour (120g)
- 1/2 cup white rice flour (70g)
- 1/2 cup brown rice flour (65g)
- 1/2 cup tapioca flour/starch (60g)
- 1/2 cup potato starch (70g)
- 1/2 cup seed or nut flour (50g)
- 3 tablespoons whole psyllium husk (21g)
- 1 tablespoon coconut palm sugar (8g)
- 1/2 tablespoon sea salt (6g)
- 1/2 cup active GF sourdough starter (132g)
- 1 cup homemade hemp milk (240g)
- 1 cup warm water (240g)
- Olive oil (optional)
See notes below to make hemp milk with 1/3 cup hemp hearts, 1-1/4 cup water.
Before you start, watch this short how-to video, it will help you with this recipe.
Prepare hemp milk by blending 1/3 cup of hemp hearts with 1-1/4 cups of water in a small blender. Blend until smooth, then strain the milk through a mesh bag.
Sift all your dry ingredients (GF flours, starches, seed/nut flour, etc.), even the 3 tablespoons of whole psyllium husk.
Remove the sifter, mix the dry ingredients.
Add GF sourdough starter, milk and half the water and mix a little. Add remaining water and continue mixing until everything is well combined.
Cover and rest the dough for 2 hours in the mixing bowl.
Transfer dough to flour-dusted surface.
Dust with flour and stretch and fold a few times.
Divide the dough into 8 to 10 equal pieces.
Gently shape into rolls and place in a flour-dusted muffin tin to rise.
Rise the dough rolls for about 4 hours.
Preheat oven to 425-450° F. If you have a baking stone, preheat it as well.
Transfer the dough rolls on a parchment-lined baking sheet, brush with olive oil if you wish and score each top with one cut line about 1/4-in deep.
To bake with steam, you’ll want to place a second baking tray on the bottom rack of your oven. Transfer the dough rolls to the hot preheated middle oven rack, pour some water in the bottom rack water tray (or add ice cubes) and bake rolls for about 25 minutes. Flip over (if you wish) and bake for another 3 to 5 minutes.
Cool rolls on a wire rack until completely cool. Slice and enjoy fresh with your favourite spread or toast the leftovers!
- Arrowroot starch is an excellent substitute for tapioca flour/starch.
- I’ve tested organic raw sunflower, pumpkin and also tried almond meal flour. Only use almond flour if you are not allergic.
- For the best bread, please use non-chlorinated water. Filtered and spring water works great.
- You can try other kinds of plant-based milk. I often use hemp milk as it’s allergen-friendly and a wonderful 2-ingredient homemade milk. To make your own hemp milk, combine 1/3 cup of organic hemp seeds with 1-1/4 cups of water and blend in a high-speed blender until white and frothy. Pour the hemp milk through a mesh bag or fine mesh sieve to remove larger unwanted bits.
Keywords: Bread Rolls, Sourdough Bread, GF Dinner Rolls, Gluten-Free Vegan Bread Rolls, Gluten-Free Sourdough